- 600g bread flour
- 90g caster sugar
- 5g salt
- 7g instant yeast
- 1 large egg
- 250ml milk at room temp
- 80g butter (cubed)
- 400g icing sugar
- 90ml water
- 2 tsp cinnamon
- In a small saucepan, warm the milk only enough to take the chill off it. Pour the milk into a bowl and add the yeast and let rest for 5 minutes.
- In a stand mixer combine flour, sugar, salt and add your milk mixture plus 1 egg.
- Mix for 8 minutes on a medium speed, after 8 minutes continue mixing and add your butter one cube at a time until its incorporated.(this should take 2-3 minutes)
- Once mixed, cover and let it prove overnight in your fridge.
- Turn out dough onto a lightly floured surface and knock the dough back.
- Roll out the dough to 1.5cm thick. Lightly dust the work surface with additional flour to prevent sticking. Using a 7cm ring cutter punch out the doughnut and using a smaller cutters punch out the wholes (if you don’t have a cutter you can use the top of a mug). Place the doughnuts on a parchment lined baking sheet. Make sure there’s plenty of space between each one so that they don’t touch once proved again. Don’t forget to keep the doughnut holes
- Cover loosely with clingfilm and leave to prove between 2.5 - 3 hours at room temperature. They should almost double in size, and when you gently press them, they don’t deflate and collapse.
- Heat a large pot of sunflower oil to 180°C. With a knife cut the parchment around each proved doughnut (this makes it easier when lifting the doughnut into the fryer) Gently grab the parchment on either side of the doughnut and drop it into the oil.
- Fry doughnuts for 2 minutes, piercing any large bubbles that appear, then flip them over in the oil and fry for another 2 minutes, piercing any large bubbles.
- Let the doughnuts cool completely before glazing.
- To make the glaze combine all ingredients and whisk until you don’t have any lumps. Once the doughnuts have cooled, dunk them into the glaze. Flip the doughnuts in the glaze with a fork to get even glaze, place them on a cooling rack to dry.